Produced by Arjan Moraal, David Starner and the Online Distributed
Proofreading Team.
Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.
Revised and Enlarged Edition
Preface
Stock
Cooked Fish
Meat
Beef—Uncooked
Beef—Cooked
Mutton—Uncooked
Mutton—Cooked
Chicken—Uncooked
Chicken—Cooked
Game
Bread
Eggs
Potatoes
Cold Boiled
Cheese
Sauces
Salads
Cereals
Vegetables
Fruits
Sour Milk and Cream
Wise forethought, which means economy, stands as the first of domesticduties. Poverty in no way affects skill in the preparation of food. Theobject of cooking is to draw out the proper flavor of each individualingredient used in the preparation of a dish, and render it more easy ofdigestion. Admirable flavorings are given by the little leftovers ofvegetables that too often find their way into the garbage bucket.
Economical marketing does not mean the purchase of inferior articles at acheap price, but of a small quantity of the best materials found in themarket; these materials to be wisely and economically used. Small quantityand no waste, just enough and not a piece too much, is a good rule toremember. In roasts and steaks, however, there will be, in spite ofcareful buying, bits left over, that, if economically used, may beconverted into palatable, sightly and wholesome dishes for the next day'slunch or supper.
Never purchase the so-called tender meat for stews, Hamburg steaks orsoups; nor should you purchase a round or shoulder steak for broiling, noran old chicken for roasting. Select a fowl for a fricassee, a chicken forroasting, and a so-called spring chicken for broiling. Each has its ownindividual price and place.
Save for stock, every bone, whether beef, mutton, poultry or game, as wellas all the juices that are left in the meat carving dishes on the table,and the water in which meats are boiled and in which certain vegetablesare boiled. Into this storehouse—for such a stock pot is—will go alsothe tough ends from the rib roasts, which would become tasteless and dryif roasted; the bits that are taken from the French chops; the bone thatis left on the plate from the sirloin steak; and every piece of thecarcass left on the general carving plate of all sorts of game andpoultry. After the meat has been taken from the roast, these bones willalso be used.
In all good cooking there is a constant demand for a half pint or a pintof stock. Brown sauce and tomato sauce, in fact, all meat sauces, aredecidedly better made from stock than water, and as it comes to everyhousehold without the additional cost of a penny, there is no excusewhatever for being without it. Save the bones collected on Saturday,Sunday and Monday. Chicken and veal bones may be kept together; beef,mutton and ham in another lot; one makes a white stock, the other brown.If the quantity is small, put them all together. Crack the bones, put themin the bottom of a large soup kettle, cover with cold water, bring slowlyto boiling point and skim. Push the kettle to the back part of the stove,where the stock may simmer for at least three hours, then add an onioninto which you have s